Ingredients - 1 lb potatoes peeled, boiled and grated, 3 egg yolks, 1/2 cup grated Parmesan cheese, 1/2 tsp. nutmeg, 1/2 tsp. salt, 1/4 tsp. ground pepper, 1 cup flour (plus more for rolling the dough).
Clump the grated potatoes together and form a well in the center. Into the well put the yolks, cheese and spices. Mix together with your fingers. If a clump or two of potatoes falls to the floor, leave it be. You don't need that much gnocchi anyway. Sprinkle a half cup of flour over the clump and work it in with your fingers. Gradually add the second half cup of flour forming a dough. Mix it well but don't knead it. On a floured surface divide the roll into 8 parts. Take an eighth section of dough and roll it into a long rope until the rope is a half inch in diameter. Cut each rope into 1/2 inch sections and set separately on a cookie sheet lined with wax paper. Roll each gnocchi in a little flour before putting it on the cookie sheet. Do the same to the other seven sections of dough. Set the pan of gnocchi in front of a fan on a low speed for 30 minutes. Turn the gnocchi after 15 minutes. When you are ready to cook the gnocchi, bring a pan of water to a full boil. Add the gnocchi. Boil the gnocchi until it rises to the surface. Wait 90 seconds and remove from the water with a skimmer. If you want to freeze some of the gnocchi for another day, freeze it on a cookie sheet for an hour before putting it in a smaller container.
Ingredients for the mushroom sauce: a full stick of butter, one bunch green onions, one container of fresh mushrooms cleaned and sliced, 5 cloves of garlic minced, 1 tsp. parsley, 1 tsp. oregano, 1 tsp. basil, 4 ounces of cream, 1/2 cup Parmesan cheese. Melt the butter in a skillet. Saute the onion and mushrooms and garlic in the butter. Add the spices. Salt and pepper to taste. Pour the cream over the mixture and reduce heat. Stir in the Parmesan cheese until well blended. Heat on low for 5 minutes. Spoon over the gnocchi. I'm guessing a billion calories per serving.
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